What the heck is this?
You know that feeling when you walk into your grandma’s kitchen and something smells like pure comfort? That’s this soup. We’re talking loaded baked potato vibes but in a bowl you can actually slurp. It’s creamy, chunky, loaded with bacon (obviously), and topped with all the good stuff that makes a baked potato legendary. This isn’t just soup — it’s a warm hug on a cold day, a bad-mood fixer, and your new go-to when you need something that feels like home. Plus, it’s way easier than you think and tastes like you’ve been stirring it all day when really you’ve been binge-watching Netflix.
Why You’ll Love This Recipe
- It’s like eating a loaded baked potato but with a spoon
- Creamy without being too heavy (we’re keeping it real here)
- Perfect for meal prep — tastes even better the next day
- Uses simple ingredients you probably already have
- Kid-approved, adult-obsessed
- Makes your whole house smell like a cozy restaurant
- Freezer-friendly for those “I don’t know what’s for dinner” nights
The Good Stuff You’ll Need
For the Soup Base:
- 6 large russet potatoes, baked and cooled
- 4 cups chicken broth (veggie broth works too)
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 tbsp butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
For the Flavor Party:
- 8 strips thick-cut bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (trust me on this one)
For the Loaded Toppings:
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 green onions, chopped
- Extra bacon crumbles (because why not?)
- A handful of fresh chives
Let’s Do This
Step 1: Prep Those Potatoes
If you haven’t already, bake your potatoes at 425°F for about 45 minutes until they’re fork-tender. Let them cool, then scoop out the flesh and roughly chop it. Save some of the skins — they add amazing texture.
Step 2: Bacon Magic
Cook your bacon in a large pot until crispy. Remove and set aside, but leave about 2 tablespoons of that liquid gold (bacon fat) in the pot. This is where the magic starts.
Step 3: Build the Base
Sauté your diced onion in the bacon fat until soft and golden, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking — we don’t want any lumps crashing this party.
Step 4: Potato Party
Add your chopped potatoes, thyme, and smoked paprika. Let it simmer for 15-20 minutes until everything gets friendly.
For texture lovers: mash about half the potatoes right in the pot with a potato masher. For smooth operators: blend about 1/3 of the soup and stir it back in.
Step 5: Make It Creamy
Lower the heat and stir in the milk, cream, and butter. Let it heat through but don’t let it boil (nobody wants curdled soup).
Season with salt and pepper. Taste and adjust — this is your soup now.
Step 6: The Grand Finale
Ladle into bowls and go crazy with the toppings. We’re talking cheese, sour cream, bacon, green onions, chives — make it look like a loaded baked potato exploded in the best way possible.
Serving Suggestions
Grab some crusty bread or cornbread for dipping — you’ll want to soak up every drop.
A simple side salad keeps things balanced (but honestly, this soup is the star).
Pair with a cold beer or a glass of white wine if you’re feeling fancy.
Switch It Up
Go Veggie: Skip the bacon and use veggie broth. Add some smoked cheese for that bacon-y flavor.
Spice It Up: A dash of hot sauce or some jalapeños never hurt anyone.
Cheese Please: Try different cheeses — gruyere, gouda, or even some cream cheese stirred in.
Healthier Vibes: Use half-and-half instead of heavy cream, or add some cauliflower for extra veggies.
Make-Ahead Tips
This soup actually gets better overnight — all those flavors have time to get cozy.
Store in the fridge for up to 4 days. It’ll thicken up, so thin with a splash of broth when reheating.
Freeze portions in containers for up to 3 months. Just remember to cool completely first.
Questions People Actually Ask
Q: Can I use instant mashed potatoes? A: Listen, we don’t judge here, but fresh baked potatoes really make a difference. If you’re in a pinch, go for it.
Q: My soup is too thick/thin. Help! A: Too thick? Add more broth. Too thin? Mix a tablespoon of flour with cold milk and stir it in.
Q: Can I make this in a slow cooker? A: Absolutely! Add everything except the dairy to your slow cooker for 4-6 hours on low, then stir in the cream and milk at the end.
Q: What if I don’t have heavy cream? A: Whole milk works, or make your own by mixing 3/4 cup milk with 1/4 cup melted butter.
Print
Creamy Baked Potato Soup: The Ultimate Comfort Food Hug
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
You know that feeling when you walk into your grandma’s kitchen and something smells like pure comfort? That’s this soup. We’re talking loaded baked potato vibes but in a bowl you can actually slurp. It’s creamy, chunky, loaded with bacon (obviously), and topped with all the good stuff that makes a baked potato legendary. This isn’t just soup — it’s a warm hug on a cold day, a bad-mood fixer, and your new go-to when you need something that feels like home. Plus, it’s way easier than you think and tastes like you’ve been stirring it all day when really you’ve been binge-watching Netflix.
Ingredients
For the Soup Base:
- 6 large russet potatoes, baked and cooled
- 4 cups chicken broth (veggie broth works too)
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 tbsp butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
For the Flavor Party:
- 8 strips thick-cut bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (trust me on this one)
For the Loaded Toppings:
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 green onions, chopped
- Extra bacon crumbles (because why not?)
- A handful of fresh chives
Instructions
If you haven’t already, bake your potatoes at 425°F for about 45 minutes until they’re fork-tender. Let them cool, then scoop out the flesh and roughly chop it. Save some of the skins — they add amazing texture.
Cook your bacon in a large pot until crispy. Remove and set aside, but leave about 2 tablespoons of that liquid gold (bacon fat) in the pot. This is where the magic starts.
Sauté your diced onion in the bacon fat until soft and golden, about 5 minutes. Add garlic and cook for another minute until fragrant.
Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking — we don’t want any lumps crashing this party.
Add your chopped potatoes, thyme, and smoked paprika. Let it simmer for 15-20 minutes until everything gets friendly.
For texture lovers: mash about half the potatoes right in the pot with a potato masher. For smooth operators: blend about 1/3 of the soup and stir it back in.
Lower the heat and stir in the milk, cream, and butter. Let it heat through but don’t let it boil (nobody wants curdled soup).
Season with salt and pepper. Taste and adjust — this is your soup now.
Ladle into bowls and go crazy with the toppings. We’re talking cheese, sour cream, bacon, green onions, chives — make it look like a loaded baked potato exploded in the best way possible.
Notes
Grab some crusty bread or cornbread for dipping — you’ll want to soak up every drop.
A simple side salad keeps things balanced (but honestly, this soup is the star).
Pair with a cold beer or a glass of white wine if you’re feeling fancy.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~18g
- Carbohydrates: ~28g
- Protein: ~12g